Food composition for inhibiting the formation of an intestinal putrefactive product

ABSTRACT

The present invention provides a food composition for inhibiting the formation of an intestinal putrefactive product, containing lactosucrose as an effective component. This food composition is low in calorific value because the lactosucrose is indigestible, and can decrease the amount of an putrefactive product to be generated in intestines. Accordingly, this food composition effectively prevents the outbreak of a variety of cancers for which the putrefactive product might serve as a promoter.

TECHNICAL FIELD

The present invention relates to a novel food composition for inhibitingthe formation of an intestinal putrefactive product.

BACKGROUND ART

It is known that skatole, indole, p-cresol, 4-ethylphenol and the likeare intestinal putrefactive product derived from tryptophan, tyrosineand the like, and may be promotors of a variety of cancers. It istherefore desired to inhibit such components from being formed inintestines.

It is a main object of the present invention to provide a foodcomposition for inhibiting the formation of an intestinal putrefactiveproduct, which can reduce the amount of a harmful putrefactive productto be formed in intestines.

It is another object of the present invention to provide a foodcomposition for inhibiting the formation of an intestinal putrefactiveproduct, which can inhibit an effective component from being decomposedto enhance the stability of the effective component.

DISCLOSURE OF THE INVENTION

After hard study for achieving the objects above-mentioned, theinventors have found the following surprising fact, based on which thepresent invention has been completed. That is, the intake oflactosucrose can not only reduce the amount of a putrefactive productsuch as p-cresol, skatole, indole or the like to be generated in humanstool, but also lowers the rate of detection, in stool, of germs whichcontribute to the formation of such a putrefactive product.

More specifically, the present invention provides a food composition forinhibiting the formation of an intestinal putrefactive product, whichcontains lactosucrose as an effective component.

Lactosucrose is oligosaccharide and can accelerate the propagation ofintestinal bifid bacteria, thus reducing the amount of the putrefactiveproduct above-mentioned to be formed. Further, lactosucrose isindigestible and therefore very low in calorific value. Accordingly,lactosucrose is suitable for low-caloric food. The food composition ofthe present invention containing lactosucrose as an effective component,is fully satisfactory in view of taste, odor, dietary feeling and thelike.

Lactosucrose used in the present invention isO--β--D--galactopyranosyl--(1→4)--O--α--D--glucopyranosyl--(1←2)--S--D--fructofuranoside,represented by the following formula: ##STR1##

There may be used such a substance which is produced by a conventionalproducing method. Examples of the conventional producing method include(1) a method discussed in Japanese Patent Publication No. 57-58905 inwhich, for example, levan sucrase originating from genus Aerobacter, isacted on a solution of sucrose and lactose, (ii) a method discussed inJapanese Patent Unexamined Publication No. 64-85090 in which an extractof cells from the specific genus sporobolomyces, are used, and (iii) amethod discussed in Japanese Patent Unexamined Publication No. 2-35095in which germs of the genus Rohnella are used. In the present invention,lactosucrose produced by any of these methods may be used as it is, oras refined by column chromatography.

The food composition of the present invention is not limited in form,but may be used in the form of a block, a liquid, a sirup, powder or thelike. Further, the food composition of the present invention maysuitably contain extenders, sweetners, vitamins, cells of bifid bacteriaand the like. From the food composition of the present invention, theremay be formed (i) a liquid or powdery sweetner such as sirup, tablesugar or the like, (ii) a drink such as a refreshing drink, a milkbeverage or the like, (iii) block confectionery such as breads, cookies,solid nutritious food (e.g., "Calorie Mate" manufactured by OtsukaPharmaceutical Co., Ltd.) , (iv) sweets such as candies or the like, and(v) healthful food.

In view of the effect of inhibiting the formation of a harmfulputrefactive product, the taste and odor as food, and compatibility withother components, the concentration of lactosucrose as an effectivecomponent is normally preferably in the range from about 0.5 to about 70g for 100 g of the food composition. However, the concentration oflactosucrose varies with the form of food to be used. It is thereforerequired to suitably determine the concentration of lactosucrose withinthe range above-mentioned for each food.

BEST MODE FOR CARRYING OUT THE INVENTION

When the food composition of the present invention is used in the formof a drink, lactosucrose may be contained in an amount of 0.5 to 30 g,preferably 1 to 15 g, for 100 ml of such a drink.

Such a drink is often an acid drink of which pH is not greater than 4.Accordingly, when lactosucrose is blended with such a drink, thelactosucrose is decomposed with the passage of time. On the other hand,in a neutral drink of which pH is greater than 4, the lactosucrose isgradually decomposed. However, the self-decomposition of lactosucrosecauses pH to be lowered, so that a decomposing reaction is accerelatedfrom a certain point of time.

In a drink containing lactosucrose, to restrain pH from being lowered tostably maintain the lactosucrose for a long period of time, the presentinvention uses a buffer solution to maintain pH in the range from 4.0 to6.5, preferably from 4.5 to 6.0. If pH is too low, lactosucrose isliable to be decomposed. On the other hand, as pH is increased, thedrink is liable to lack an organic refreshing feeling. It is thereforepreferable to set pH in the range above-mentioned. When carbonic acid isadded, a refreshing feeling is increased and sterilizing conditions suchas heating temperature and time can be relaxed, thus further improvingthe stability of lactosucrose.

As the buffer agent, there may be used a mixture solution containing aweak acid having a buffer function and its salt. The weak acid and itssalt may be blended with a drink composition such that the drinkcomposition presents the target pH.

Examples of the weak acid include citric acid, tartaric acid, lacticacid, malic acid, carbonic acid and the like. Examples of the weak acidsalt include sodium citrate, sodium tartrate, sodium malate, calciumlactate, sodium lactate, sodium hydrogenphosphate, sodium carbonate,sodium hydrogencarbonate and the like.

A buffer agent comprising a weak acid and its salt, may be blended insuch a necessary amount as to maintain pH of the drink composition inthe range above-mentioned. That is, the blending amount of the bufferagent is suitably determined according to the type of a drinkcomposition, but may be in the range preferably from 0.03 to 2% byweight and more preferably from about 0.05 to about 0.3% by weight.

As far as the drink composition of the present invention containsfactosucrose as an effective component, any of a variety of glucides andsweetners may be added as done in normal drinks. Examples of the glucidecomponent include (i) a variety of saccharides including amonosaccharide such as glucose, fructose and the like, and adisaccharide such as maltose, sucrose and the like, (ii) polysaccharidesuch as dextrin, cyclodextrin and the like, and (iii) sugar alcoholssuch as xylitol, erythritol, sorbitol and the like. Examples of thesweetening agent include natural sweetnets (thaumatin, an extract ofstevia, a glycyrrhizin), and synthetic sweetners (saccharin, aspartameand the like). These glucide components and sweetners may be blended inan amount of normally 15% by weight or less and preferably 13% by weightor less.

In addition to the components above-mentioned, there may be blended, asnecessary, (i) juice of fruit (concentrated juice of fruit) such asgrapefruit, apple, orange, lemon, pineapple, banana, pear, grape or thelike, (ii) amino acids (sodium glutamate, glycine, alanine, sodiumaspartate and the like), (iii) an inorganic electrolyte serving as amineral source (sodium chloride, potassium chloride, magnesium chloride,magnesium carbonate, calcium chloride and the like), (iv) vitamins and(v) flavor.

The present invention may provide a low-caloric drink compositioncontaining a predetermined amount of lactosucrose. More specifically,the low-caloric drink composition of the present invention contains aninorganic electrolyte component and an organic acid component, and alsocontains lactosucrose of which amount is in the range from 0.5 to 10 g,preferably from 2 to 7 g for 100 ml of the drink composition. The drinkcomposition also contains an extract of stevia in an amount of 2 to 15mg per mEq/l of inorganic electrolyte cations in the inorganicelectrolyte component above-mentioned.

Since this low-caloric drink composition contains lactosucrose, theamount of a putrefactive product to be formed in the intestines can bereduced. Further, this drink composition is low in calorific value sincelactosucrose is indigestible oligosaccharide. Further, when an extractof stevia is blended as a sweetner, it is possible to eliminate orconsiderably reduce the use of a natural glucide component. Accordingly,the low-caloric drink composition of the present invention can beconsiderably lowered in caloric value. That is, the caloric value of 100ml of the drink composition can be lowered to 25 kcal or less,preferably 15 kcal or less. The low-caloric drink composition of thepresent invention is preferably arranged to prevent the osmotic pressurefrom being excessively increased such that the osmotic pressure is inthe range from 160 to 300 mOsmols, preferably from 200 to 270 mOsmols,which is good in view of absorption.

The inorganic electrolyte component blended with the low-caloric drinkcomposition, may be used for resupplying inorganic electrolyte cationsand anions to be lost due to sweating. As the inorganic electrolytecomponent, there may be used any of a variety of inorganic electrolytecomponents conventionally used in such a drink composition. Examples ofthe inorganic electrolyte component include salts of inorganic acids ofalkali metals and alkaline earth metals such as NaCl, KCl, MgCl₂, MgSO₄,MgCO₃, CaCl₂, CaSO₄, Na₂ SO₄, K₃ PO₄, Ca₃ [PO₄ ]₂, KH₂ PO₄, KH₂ PO₄,CaHPO₄ and the like. Normally, a combination of several types of thesesubstances may be used. Generally, magnesium salt and/or calcium saltare blended together with sodium salt and potassium salt. Such inorganicelectrolyte components may be selected with consideration taken on theresupply of the inorganic electrolyte cations and anions such aschloride ions, phosphate ions and the like.

The inorganic electrolyte cations may be blended not only in the form ofan inorganic electrolyte, but also in the form of an organic acid salt.Examples of the organic acid salt include salts of citric acid, lacticacid, L-glutamic acid, succinic acid, aspartic acid, alginic acid, malicacid, gluconic acid and the like. More specifically, examples of theorganic acid salt include sodium citrate, calcium citrate, sodiumlactate, calcium lactate, sodium succinate, disodium succinate, sodiumglutamate, sodium aspartate, calcium aspartate, sodium alginate, sodiummalate, calcium gluconate and the like.

The inorganic electrolyte components and the organic acid salt may beblended in such necessary amounts as to resupply the inorganic cationsand anions to be lost due to sweating. The blending amounts may besuitably determined according to the formulation of a usual drinkcomposition. However, 1000 ml of the drink composition containspreferably about 10 to about 40 mEq, more preferably about 20 to about30 mEq, of inorganic cations, and about 10 to about 25 mEq of inorganicanions.

The organic acid component may be blended in the form of the organicacid salt above-mentioned or in the form of a free acid. Further, theorganic acid and the salt thereof may be simultaneously blended. As theorganic acid or the salt thereof, there may be used any of the organicacids and the salts mentioned as the organic acid salts. The blendingamount of the organic acid component is not limited to a specific value,and may be substantially equal to the amount which is blended in a usualdrink composition. However, the organic acid component may be blended ina greater or smaller amount as necessary. Generally, it is preferable toblend the organic acid component in the range from 1.3 to 2.5 g for 1000ml of the drink composition.

The low-caloric drink composition may contain, together with aninorganic electrolyte component and an organic acid component, anextract of stevia serving as a sweetening agent. The extract of steviais a sweetner extracted from stevia which is a perennial plant ofCompositae. For example, this extract is discussed in Japanese PatentUnexamined Publication No. 52-83731, Japanese Patent Publication No.58-56628 and the like. According to the present invention, there may beused any of a variety of conventional extracts of stevia discussed inthese publications. Preferably, there may be used rebaudioside A,rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E andglycosylstevioside. Of these, rebaudioside A is more preferable.

The extract of stevia may be blended in an amount of 2 to 15 mg,preferably 2.5 to 10 mg, per mEq/l of inorganic electrolyte cations. Byblending the extract of stevia in the range above-mentioned, a badaftertaste such as a bitter taste, a harsh taste, an astringent taste orthe like resulting from the inorganic electrolyte cations, can beeliminated to provide a delicious taste in a satisfactory manner.Further, no adverse effect is exerted to the stability of such adelicious taste, thus enabling the delicious taste to be preserved for along period of time.

Further, a natural glucide component such as sucrose, glucose, frutoseor the like may be suitably blended with calory and osmotic pressuretaken into consideration. Normally, such a natural glucide component maybe blended in an amount of not greater than 30 g, preferably not greaterthan 25 g, for 1000 ml of the drink composition.

The low-caloric drink composition of the present invention may containone or more substances selected from the group consisting of: juice offruit (concentrated juice of fruit) such as grapefruit, apple, orange,lemon, pineapple, banana, pear or the like; vitamins; flavor; aminoacids such as sodium glutamate, glycine, alanine, sodium aspartate andthe like; food fibers such as polydextrose, pectin, xanthan gum, gumarabic, alginic acid and the like; a delicious-taste component such as aglutamic acid, an inosinic acid or the like; and oligosaccharide.

The food composition of the present invention may also be used as ahealthful drink composition containing, as effective components,lactosucrose, polydextrose and carotenoid. More specifically, such ahealthful drink composition contains 0.5 to 10 g of lactosucrose, 1 to20 g of polydextrose and 0.5 to 30 mg of carotenoid, for 100 ml of thehealthful drink composition.

Further, the healthful drink composition of the present invention maycontain, in addition to the components above-mentioned, 0.5 to 20 mg ofvitamin E, 10 to 1000 mg of vitamin C and 1 to 15 g of glucide, for 100ml of the healthful drink composition.

When such a healthful drink composition is drunk, both carotenoid andpolydextrose can be ingested. This not only provides improvements ineating habits which are liable to be irregular, and in healthconditions, but also prevents fatness, an outbreak of diseases of adultpeople and the like. This also eliminates a danger of the production ofa cancer and provides immunity invigoration. Further, this is effectivein prevention of ultraviolet rays and in improvements in constipation.Further, the presence of lactosucrose lowers the amount of an intestinalputrefactive product to be formed. This is further effective inprevention of the production of a cancer and in reinforcement of theimmunological system. Also, such a healthful drink composition is fullysatisfactory in view of taste, odor and dietary feeling.

Thus, the healthful drink composition of the present invention is usefulfor maintaining the moderns healthy. In particular, this healthful drinkcomposition is very suitable for those who often take their meal out,who have a less oppotunity of eating vegitables, who are highly orientedto health, and who are liable to be constipated. Further, since thishealthful drink composition can be readily taken, this healthful drinkcomposition is suitable for the moderns who are very busy. Also, thishealthful drink composition is suitable as a nutritional supplementarydrink for an old person or a person under medical treatment due todiseases of adult people or the like.

As the carotenoid, there may be used any of a variety of substancesknown in the fields of food, medical and pharmaceutical products, andthe like. There may be used carotenoid obtained by refining naturalsubstances (palm carotene, dunalella carotene and the like), andsynthetic substances thereof. Further, there may be used, as it is,powder or extract of any of plants and animals containing, singly or incombination, carotenoids such as α-, β- and Υ-carotene, lycopene,lutein, canthaxanthin and the like. Of these, β-carotene is morepreferable.

The carotenoid may be blended in an amount of 0.5 to 30 mg, preferably 1to 10 mg, with 100 ml of the drink composition. If the blending amountof carotenoid exceeds the range above-mentioned, this disadvantageouslydeteriorates the flavor and lowers the dispersion and solubility ofcarotenoid.

Carotenoid is oil-soluble. Accordingly, it is required to use oil(edible oil material) for dissolving carotenoid, and an emulsifier foremulsifying the same. As these oil and emulsifier, there may be used anyof oils and emulsifiers conventionally used in a variety of foodswithout particular restrictions imposed therein. Specific examples ofthe oil include soybean oil, rapeseed oil, rice oil, cotton seed oil,safflower oil, sesame oil, corn oil, peanut oil, sunflower oil, palm oiland the like. Examples of the emulsifier include polyglycerol esters offatty acids, glycerol esters of fatty acids, propylene glycol of fattyacids, sucrose of fatty acids, soybean phospholipid and the like.

As the polydextrose, there may be used, for example, a series ofpolysaccharides found by Pfizer Central Research Laboratories. Thesepolysaccharides may be produced, for example, by heat-polymerizingglucose in the presence of acid and polyol serving as a plasticizer.Products of such polysaccharides are commercially available.

Such polydextrose may be generally blended in an amount of 1 to 20 g,preferably 3 to 10 g, with 100 ml of the drink composition. If theblending amount of polydextrose exceeds the range above-mentioned, thisdisadvantageously deteriorates the flavor and increases the viscosity ofthe drink composition to deteriorate the feeling of passage through thethroat. This also causes an outbreak of diarrhoea.

As far as the healthful drink composition of the present inventioncontains, as effective components, lactosucrose, polydextrose andcarotenoid, no restrictions are imposed on other components to be added.Thus, a variety of sweetening agents and glucides may be blended as donein a usual drink composition. Examples of the glucide include (i) avariety of saccharides including a monosaccharide such as glucose,fructose and the like, and a disaccharide such as maltose, sucrose andthe like, (ii) polysaccharide such as dextrin, cyclodextrin and thelike, and (iii) sugar alcohols such as xylitol, sorbitol, erythritol andthe like. As the sweetners, there may be advantageously used, inaddition to the glucides above-mentioned, natural sweetners (thaumatin,an extract of stevia (ribaudioside A or the like), a glycyrrhizin andthe like) , and synthetic sweetners (saccharin, aspartame and the like).These glucides may be generally blended in an amount of about 1 to about15 g, preferably about 3 to about 12 g, with 100 ml of the drinkcomposition.

Further, the healthful drink composition of the present invention maysuitably contain a variety of nutritive elements, vitamins, minerals(electrolytes), synthetic and natural flavors, coloring agents, flavormaterials (cheese, chocolate and the like), pectinic acid and the saltsthereof, alginic acids and the salts thereof, organic acids, thickeningagents serving as protective colloid substances, pH adjusting agents,stabilizing agents, preservatives, glycerols, alcohols, effervescentingredients for carbonic drinks and the like. To make the healthfuldrink composition in the form of a fruit-juice drink or vegetable drink,natural fruit juices or fruit fractions may be added singly or incombination. Each of these additives is not limited in amount, but maybe generally added in an amount of 0 to 20 parts by weight for 100 partsby weight of the drink composition.

As the vitamins, there may be used a variety of water-soluble oroil-soluble vitamins such as retinol palmitate, bisbenthiamine,riboflavin, pyridoxine hydrochloride, cyanocobalamin, sodium ascorbate,nicotinamide, calcium pantothenate, folic acid, biotin, cholecalciferol,choline bitartrate and the like. Of these, there are preferably usedvitamin E and/or vitamin C from which an anti-cancer action is expectedbecause of their anti-oxidation.

As the minerals (electrolyte trace elements), there may be used usualminerals such as sodium chloride, sodium acetate, magnesium sulfate,magnesium chloride, calcium chloride, dipotassium hydrogen phosphate,sodium dihydrogen phosphate, calcium glycerophosphate, sodium ferrouscitrate, manganese sulfate, copper sulfate, zinc sulfate, sodium iodide,potassium sorbate, zinc, manganese, copper, iodine, cobalt and the like.The blending amounts of these minerals may be suitably determined asnecessary.

The healthful drink composition of the present invention may be preparedby simultaneously mixing the components above-mentioned, but ispreferably prepared by previously dissolving carotenoid in oil,preparing an aqueous solution containing the carotenoid thus dissolved,polydextrose and other additives, and emulsifying the aqueous solutionwith the use of an emulsifier. More specifically, a solution in whichcarotenoid has been dissolved in oil, is added to a mixture liquidcontaining water and a suitable emulsifier, and the resulting mixture isemulsified. Then, the resulting emulsion is mixed with an aqueoussolution containing polydextrose and other additives, thus preparing thehealthful drink composition of the present invention.

The mixing operation may be conducted at room temperature, butpreferably conducted at slightly raised temperature. According to ausual method, the emulsification may be carried out by either a perfectpassing system or a cycling system with the use of a suitableemulsifying machine such as a homomixer, a high-pressure homogenizer orthe like.

An emulsion obtained after emulsification may be filtered according to ausual method. A suitable container may be charged with the resultingfiltrate, and then sterilized, thus providing a desired drink product.The sterilization may be carried out by heat sterilization or asepticsterilization. To prepare a carbonated beverage, there may be employed amethod by which carbonic acid gas is put, under pressure, into theemulsion in the usual way.

The food composition of the present invention may be made in the form ofan effervescent preparation which preferably contains about 20 to about50% by weight of lactosucrose.

The effervescent preparation contains sodium hydrogencarbonate and/orsodium carbonate as an effervescent component, and a neutralizing agent(e.g., an organic acid). The blending amount of the effervescentcomponent may be suitably determined according to the shape and purposeof the effervescent preparation. To obtain good effervescent properties,8 to 60% by weight, preferably 10 to 35% by weight, of the effervescentcomponent may be blended. In particular, it is desired to blend 9 to 50%by weight, preferably 22 to 26% by weight, of sodium carbonate, and/or 8to 50% by weight, preferably 20 to 45% by weight, of sodiumhydrogencarbonate.

As an organic acid serving as the neutralizing agent, there may be usedone or more substances selected from the group consisting of citricacid, tartaric acid, fumaric acid, ascorbic acid, lactic acid and malicacid. The blending ratio of the neutralizing agent is suitablydetermined according to the concentration of the effervescent component.Normally, the neutralizing agent may be contained, in the effervescentpreparation, in the range from 10 to 70% by weight, preferably from 20to 50% by weight and more preferably from 30 to 40% by weight. Inparticular, it is preferable to use the neutralizing agent in anequivalent amount or more for sodium hydrogencarbonate or the like.

When the effervescent preparation of the present invention obtained byblending the effervescent component and the neutralizing agent (organicacid), is dissolved in water, pH of the solution becomes acid and theeffervescent preparation presents a good solubility. Also, carbonic acidgas is sufficiently generated and the aqueous solution presents a goodtaste.

The effervescent preparation of the present invention may contain avariety of medicines such as vitamins, iron salt, other inorganic saltsand a glucide according to the usage object. In addition to themedicines above-mentioned, a variety of additives may be blended asnecessary. Examples of the additives include a binder, an excipient, alubricant, a thickening agent, a surfactant, an osmotic-pressureadjusting agent, an electrolyte, sweetening agents, flavers, coloringmatter, a pH adjusting agent and the like.

The effervescent preparation of the present invention may be produced byadding potassium carbonate in a method similar to the usual method ofproducing an effervescent preparation. That is, the effervescentpreparation may be produced by a direct powder compressing method, a dryor wet granule compressing method.

The effervescent preparation is not particularly limited in shape, butmay be made in such a suitable shape as to be used as dissolved anddispersed in water, such as a granule, powder, a capsule or the like, inaddition to a tablet.

When the effervescent preparation is dissolved in water, the resultingsolution is made in the form of a drink suitable for oraladministration. The dosage may be suitably determined according to theusage object, and the age, gender, weight, disease degree of a livingbody which takes the effervescent preparation. For oral administration,there may be administered, at one time, about 1.5 to about 6 g of theeffervescent preparation as dissolved in 100 to 300 ml of water.

The food composition of the present invention may serve as high-proteinand highly-viscous nutrition resupply food to be suitably taken afterphysical exercise such as athletics, aerobics, cycling, marathon,triathlon, Spartathlon and the like. Such food may be produced by theusual producing method.

The food composition of the present invention may also be applied to adrink containing an oligopeptide mixture and to drop (chewable)confectionery.

When applying to drop (chewable) confectionery, the food composition ofthe present invention may be used in any of a variety of forms fromparticles to pellets. Such drop confectionery may contain 10 to 70% byweight of lactosucrose. More specifically, 0.2 to 5 g of a droppreferably contains about 0.1 to about 3 g of lactosucrose.

Lactosucrose may be used singly as a refined substance as mentionedearlier, but may also be used, in the course of production, as a mixturecontaining unreacted monosaccharide, disaccharide, oligosaccharide orthe like.

To make drop confectionery, a lubricant is preferably added. Examples ofthe lubricant include sugar-ester, magnesium stearate, talc, syntheticaluminium silicate, fine powder of silicon oxide, starch, sodium laurylsulfate, boron, magnesium oxide, higher fatty acid, higher alcohol,macrogol, silicon, polyoxyethylene glycol fatty ester and the like. Theblending amount of the lubricant is preferably in the range from 0.3 to3% by weight for drop confectionery. As other components, there may besuitably added vitamins, flavors, sweetening agents, fruit juice and thelike.

In particular, drop confectionery preferably gives a feeling ofrefreshment in the mouth. In this connection, 1-menthol, cinnamon, lemonflavor, orange flavor or the like may be added with usual means. Also,when the effervescent component mentioned earlier is blended, the dropconfectionery may generate a more refreshing feeling in the mouth.

The drop confectionery may be produced in the form of a tablet by mixingthe components above-mentioned and subjecting the resulting mixture toconventional means such as a direct powder compressing method, a granulecompressing method, a wet molding method or the like.

The food composition of the present invention is not particularlylimited in intake amount. However, about 0.03 to 0.6 g of lactosucroseper 1 kg of body weight may be generally taken per day.

Industrial Applicability

The food composition of the present invention contains lactosucrose asan effective component. Accordingly, the food composition taken in ahuman body accelerates an increase in bifid bacteria. This reduces theamount of putrefactive product such as p-cresol, skatole, indole,4-ethyl phenol or the like to be generated in the intestines. Thus, thisis effective in prevention of any of a variety of cancers for which suchan intestinal putrefactive product might be a promotor. In the foodcomposition of the present invention, lactosucrose which is an effectivecomponent, is indigestible oligosaccharide and low in calorific value.Accordingly, the food composition of the present invention may besuitably used as low-caloric food.

EXAMPLES

The following description will discuss the food composition of thepresent invention with reference to examples thereof. It is a matter ofcourse that the present invention is not limited to these examples only.

Test Example

According to the following method, there were measured variations of theamount of a putrefactive product in fecal matter by the administrationof lactosucrose of the present invention.

(1) Matter to be Tested

As raw materials, sucrose and lactose were mixed to prepare a mixture,on which S-fructofranosidase was acted. Through respective steps ofdecoloration, desalinization, filtration and drying, there was prepareda powder preparation containing 59.0% by weight of lactosucrose(hereinafter referred to as LS55P) . The LS55P contained 59.0% by weightof lactosucrose, 22.7% by weight of lactose, 8.4% by weight of sucrose,1.6% by weight of fructose, 0.8% by weight of glucose, 6.8% by weight ofother sugar, and 0.8% by weight of water.

(2) Persons to be Tested

As persons to be tested, there were designated 13 chronicallyconstipated long-stay patients of 55 years and over who had basaldiseases such as cerebral infarction, diabetes mellitus and the like.Eleven patients out of these 13 patients had been addicted to the use ofa laxative before the test started. During the test period, the dosagesof such a laxative were minimized in order to make the physiologicaloperations of these patients highly precise.

(3) Intake of the Matter to be Tested

The test period extended over four consecutive weeks. The first one weekserved as a control period during which the matter to be tested was nottaken, and the three weeks subsequent to the control period, served asan intake period during which the matter to be tested was taken. Thedaily dosage of the LS55P was set to 0.32 g/kg B.W. Throughout theintake period, the matter to be tested, to be daily taken was dividedinto two equal portions, which were taken, as dissolved in about 100 mlof city water, at 10 am and 3 pm, respectively, by each person to betested.

(4) Analysis

After each evacuation of each person to be tested, the fecal matter andthe urine were separated from each other, and all the amount of fecalmatter was collected and measured for weight. After fully kneaded andmade homogenous, each fecal matter was preserved under conditions of notgreater than -30° C. and subjected to analysis of putrefactive producttherein. Such analysis was conducted for all fecal matter evacuatedduring the test period.

After the fecal matter and the putrefactive product therein weresubjected to variance analysis in a two-way layout, a significant testwas conducted on the concentration of the putrefactive product in thefecal matter and the amount of the fecal matter by the Tukey multiplecomparison method.

(5) Measuring Method and Results

The putrefactive product in the fecal matter, i.e., p-cresol,4-ethylphenol, indole and skatole were analyzed according to thefollowing method.

About 2 g of each fecal matter as precisely measured, was put in a200-ml Kjeldahl flask, and about 10 ml of purified water was added tothe flask, which was then fully suspended. A suitable amount of2N-sodium hydroxide solution was added to each resulting suspension toadjust pH in the range from 8.5 to 9.0. The solution was then subjectedto steam distillation, and about 95 ml of distillate was collected.Purified water was added to this distillate such that the total amountwas accurately equal to 100 ml. The distillate was then analyzed for aputrefactive product with the use of gas chromatography mass analyzer(GC-14A gas chromatography interfaced with a GC--MS QP1000EX massspectrometer manufactured by Shimazu Corporation). The following showsthe analyzing conditions:

Column: SHIMAZU HiCAP CBP1-M25-025

Carrier gas: Helium 0.75 kg/cm²

Inlet port temp.: 250° C.

Column temp.: 50° to 200° C. (30° C./min.)

Ionization method: EI

Ionization voltage: 70 eV

Separator temp.: 270° C.

Ion source temp.: 250° C.

After the analysis of the putrefactive product in each fecal matter,there was calculated, for each person to be tested, the total amount ofthe putrefactive products during the control period, during the firstintake week, during the second intake week and during the third intakeweek. This total amount was regarded as the amount of the putrefactiveproducts evacuated in the fecal matter. For each person to be tested,the concentration of the putrefactive product in fecal matter wascalculated from this evacuated amount of putrefactive product and thetotal weight of the fecal matter evacuated during the test periods.Table 1 shows variations of the concentration of the putrefactiveproduct in the fecal matter and the amount of the putrefactive product.

The results are shown in terms of the averages ±standard deviation. InTable 1, significant differences P with respect to the values in thecontrol periods are shown in the following manner. That is, "*"represents that P is smaller than 0.05, "**" represents that P issmaller than 0.01 and "***" represents that P is smaller than 0.001.

In Table 1, the amount of putrefactive product per 1 g of fecal matteris shown in the upper row, while the amount of putrefactive productevacuated in the fecal matter per week is shown in the lower row.

                                      TABLE 1                                     __________________________________________________________________________                   Control                                                                              First In-                                                                              Second In-                                                                              Third In-                                           Period take Week                                                                              take Week take Week                            __________________________________________________________________________    p-Cresol                                                                              (nmol/gwet)                                                                          449.6 ± 297.0                                                                      309.1 ± 243.8**                                                                      277.5 ± 218.3***                                                                     227.1 ± 179.7***                        (μmol/week)                                                                       269.8 ± 148.5                                                                     224.7 ± 113.8                                                                       205.4 ± 146.5                                                                        175.4 ± 113.6                     Indole  (nmol/gwet)                                                                          125.4 ± 102.3                                                                      91.7 ± 63.3*                                                                        89.8 ± 72.0*                                                                         83.3 ± 34.9**                            (μmol/week)                                                                       80.9 ± 54.2                                                                       77.0 ± 48.7                                                                         80.0 ± 71.7                                                                          76.7 ± 47.7                       Skatole (nmol/gwet)                                                                          164.7 ± 230.1                                                                     100.1 ± 185.4                                                                         74.5 ± 131.0**                                                                       66.2 ± 135.2**                          (μmol/week)                                                                        94.6 ± 125.0                                                                     59.1 ± 87.4                                                                         56.3 ± 99.1                                                                           49.0 ± 88.9*                     4-Ethylphenol                                                                         (nmol/gwet)                                                                          10.3 ± 5.5                                                                        8.2 ± 5.2                                                                           10.7 ± 5.9                                                                           8.5 ± 4.7                                 (μmol/week)                                                                       6.9 ± 4.1                                                                         6.7 ± 4.1                                                                           8.2 ± 4.1                                                                            7.1 ± 4.3                         __________________________________________________________________________

Examples 1 to 6 (Low-Caloric Drink Composition)

In each of Examples 1 to 6, there was prepared a drink compositionhaving the components set forth in Table 2. Further, suitable flavor andvitamins were blended with the drink compositions. Water was added suchthat the total amount of each drink composition was equal to 1000 ml.

                  TABLE 2                                                         ______________________________________                                        Example No.    1      2      3    4    5    6                                 ______________________________________                                        Cation (mEq/l)                                                                Na.sup.+       21     15     21   15   8    27                                K.sup.+        5      5      5    5    4    5                                 Ca.sup.2+      1      1      1    2    1    1                                 Mg.sup.2+      0.5    0.5    0.5  0.5  0.5  0.5                               Total          27.5   21.5   27.5 22.5 13.5 33.5                              Anion (mEq/l)                                                                 Cl.sup.-       16.5   10.5   16.5 10.5 6.5  17.5                              Citric acid    10     10     8    10   4    11                                ion (.sup.---)                                                                Lactic acid    1      1      1    2    1    1                                 ion (.sup.-)                                                                  Tartaric acid  0      0      1    0    1    2                                 ion (.sup.--)                                                                 Malic acid ion (.sup.--)                                                                     0      0      1    0    1    2                                 Total          27.5   21.5   27.5 22.5 13.5 33.5                              Rebaudioside A (mg/l)                                                                        80     75     83   73   70   85                                Sugar (g/l)                                                                   Fructose       20     18     17   16   15   22                                Glucose        2      1      2    3    2    1                                 Lactosucrose (g/l)                                                                           10     50     10   60   20   20                                ______________________________________                                    

Example 7 (Effervescent Preparation)

    ______________________________________                                        (Component)        (% by weight)                                              ______________________________________                                        LS55P              34                                                         L-ascorbic acid    21                                                         L-tartaric acid    20                                                         Sweetening agents  Suitable quantity                                          Sodium hydrogencarbonate                                                                         21                                                         Sodium chloride    Suitable quantity                                          Potassium carbonate                                                                              0.5                                                        Flavor, Coloring agent                                                                           Small quantity                                                                100 (Total 5 g)                                            ______________________________________                                    

Tablets were prepared by mixing and directly tableting the componentsabove-mentioned. Also, powder was prepared by mixing, weighing andfolding the components above-mentioned. Also, granules were prepared bymixing, weighing, granulating, drying and then folding the componentsabove-mentioned.

The following effervescent preparations were prepared in the same manneras in Example 7.

Example 8 (Effervescent Preparation)

    ______________________________________                                        (Component)        (% by weight)                                              ______________________________________                                        LS55P              40                                                         L-ascorbic acid    10                                                         L-tartaric acid    23                                                         Sweetening agents  Suitable quantity                                          Sodium hydrogencarbonate                                                                         22                                                         Sodium citrate     Suitable quantity                                          Potassium carbonate                                                                              0.4                                                        Flavor, Coloring agent                                                                           Small quantity                                                                100 (Total 5 g)                                            ______________________________________                                    

Example 9 (Effervescent Preparation)

    ______________________________________                                        (Component)        (% by weight)                                              ______________________________________                                        LS55P              40                                                         L-ascorbic acid    11                                                         L-tartaric acid    23                                                         Sweetening agents  Suitable quantity                                          Ferric ammonium citrate                                                                          0.8                                                        Sodium hydrogencarbonate                                                                         22                                                         Cyanocobalamin     Small quantity                                             Sodium citrate     Suitable quantity                                          Potassium carbonate                                                                              0.4                                                        Flavor, Coloring agent                                                                           Small quantity                                                                100 (Total 4.6 g)                                          ______________________________________                                    

Example 10 (Effervescent Preparation)

    ______________________________________                                        (Component)        (% by weight)                                              ______________________________________                                        LS55P              40                                                         L-tartaric acid    29                                                         Sweetening agents  Suitable quantity                                          Ferric ammonium citrate                                                                          3.6                                                        Sodium hydrogencarbonate                                                                         24                                                         Cyanocobalamin     Small quantity                                             Potassium carbonate                                                                              0.5                                                        Flavor, Coloring agent                                                                           Small quantity                                                                100 (Total 4 g)                                            ______________________________________                                    

Examples 11 to 18 (Effervescent Preparation)

There were prepared effervescent preparations having the compositionsset forth in Table 3, in the same manner as in Examples 7 to 10.

                  TABLE 3                                                         ______________________________________                                        Component                                                                              Example No.                                                          (%)      11     12     13   14   15   16   17   18                            ______________________________________                                        LS55P    40     40     40   60   50   35   45   35                            L-ascorbic                                                                             11     11     11    8   10   10   10   13                            acid                                                                          L-tartaric                                                                             23     23     23   13   19   20   20   25                            acid                                                                          Sweetening agent                                                                         Suitable Quantity                                                  Sodium   22     22     22   15   15   20   20   23                            hydrogen-                                                                     carbonate                                                                     Ferric   0.8    0.8    0.8  0.8  0.8  --   --   0.7                           ammonium                                                                      citrate                                                                       Ferric sodium                                                                          --     --     --   --   --   1.2  --   --                            citrate                                                                       Ferric citrate                                                                         --     --     --   --   --   --   0.8  --                            Cyanocobalamin                                                                           Small quantity                                                     Sodium citrate                                                                           Suitable quantity                                                  Flavor &   Suitable quantity                                                  Coloring matter                                                               Total Weight                                                                           4.6    4.6    4.7  4.6  4.6  4.7  4.7  5.4                           (g)                                                                           ______________________________________                                    

Examples 19 to 30 (High-protein and Highly-viscous Nutrition ResupplyFood)

Sodium caseinate, calcium caseinate, gelatin and LS55P were put inwater. After each resulting aqueous solution was stirred to dissolvethese components therein, minerals such as NaCl and the like were put inthe aqueous solution, which was then stirred to dissolve the minerals,thus preparing a liquid A.

On the other hand, casein was dissolved in water, into which NaOH wasadded. After NaOH had been dissolved to neutralize each resultingaqueous solution, minerals such as MgSO₄, vitamins and oils were addedto the solution. Each solution was stirred to dissolve these addedsubstances, thus preparing a liquid B.

Liquid A and liquid B were mixed and stirred. The amount of eachresulting mixture was adjusted. Vitamins, flavor and the like were addedto each mixture, causing the mixture to be emulsified.

Then, 80 ml of each resulting emulsion was fill in a tube-typecontainer, which was then sterilized, thus providing a product.

Table 4 shows the components and the blending amounts thereof used toprepare the products above-mentioned. The following shows the types ofthe vitamins and minerals used to prepare the products above-mentioned.

    ______________________________________                                        (Type)             (Blending Amount)                                          ______________________________________                                        I. Vitamins                                                                   Vitamin A          1155      IU                                               Vitamin B.sub.1    0.92      mg                                               Vitamin B.sub.2    0.92      mg                                               Vitamin B.sub.6    0.92      mg                                               Vitamin B.sub.12   2.77      μg                                            Vitamin C          34.64     mg                                               Vitamin D          92.36     IU                                               Vitamin E          6.93      IU                                               Pantothenic acid   4.62      mg                                               Niacin             9.24      mg                                               Folic acid         184.72    μg                                            Biotin             138.54    μg                                            Vitamin K          69.27     μg                                            Choline            115.45    mg                                               II. Minerals                                                                  Ca                 230.90    mg                                               PO.sub.4           230.90    mg                                               Mg                 92.36     mg                                               Na                 323.26    mg                                               K                  600.34    mg                                               Cl                 461.80    mg                                               Fe                 7.39      mg                                               Zn                 3.69      mg                                               Cu                 0.46      mg                                               Mn                 9.24      mg                                               I                  34.64     mg                                               ______________________________________                                    

                                      TABLE 4                                     __________________________________________________________________________    Example No. 19 20 21 22 23 24 25 26 27 28 29 30                               __________________________________________________________________________    Protein Components (g)                                                        Casein      5.0                                                                              4.9                                                                              6.9                                                                              6.7                                                                              5.6                                                                              5.6                                                                              6.9                                                                              4.9                                                                              5.0                                                                              4.9                                                                              5.6                                                                              6.3                              Sodium caseinate                                                                          2.1                                                                              -- -- 2.2                                                                              1.1                                                                              -- 1.1                                                                              1.1                                                                              3.5                                                                              3.1                                                                              -- --                               Calcium caseinate                                                                         3.0                                                                              3.7                                                                              3.3                                                                              3.3                                                                              1.1                                                                              -- 2.2                                                                              1.7                                                                              -- -- 2.9                                                                              3.0                              Whole milk powder                                                                         -- 4.7                                                                              3.9                                                                              -- 5.6                                                                              3.7                                                                              -- 1.5                                                                              5.6                                                                              3.5                                                                              4.3                                                                              2.5                              Skim milk powder                                                                          -- 3.0                                                                              1.5                                                                              -- 2.9                                                                              1.5                                                                              1.5                                                                              0.9                                                                              1.5                                                                              1.8                                                                              -- 3.8                              Gelatin     0.8                                                                              -- -- 1.4                                                                              1.2                                                                              1.5                                                                              0.9                                                                              0.6                                                                              -- 0.4                                                                              0.7                                                                              0.2                              Gelatin decomposed                                                                        -- -- 2.2                                                                              -- -- 2.0                                                                              1.1                                                                              1.5                                                                              -- -- -- 0.4                              by enzyme                                                                     Wheat flour 3.0                                                                              -- -- -- 2.0                                                                              5.6                                                                              4.0                                                                              2.0                                                                              -- 1.0                                                                              1.4                                                                              0.8                              Cheese      -- 2.7                                                                              2.0                                                                              -- -- 3.2                                                                              -- 3.8                                                                              3.2                                                                              3.6                                                                              2.4                                                                              --                               LS55P (g)   7.0                                                                              2.4                                                                              2.7                                                                              3.0                                                                              1.7                                                                              1.7                                                                              3.3                                                                              5.7                                                                              2.0                                                                              3.5                                                                              3.5                                                                              1.7                              Lipid Component (g)                                                           Rice oil    4.2                                                                              0.1                                                                              -- 5.0                                                                              1.0                                                                              0.8                                                                              0.9                                                                              1.0                                                                              1.0                                                                              1.2                                                                              1.1                                                                              1.1                              Chocolate   -- 3.0                                                                              -- -- -- -- -- -- 3.0                                                                              -- -- 3.3                              Other Components                                                              Vitamins    Suitable quantity                                                 Minerals    Suitable quantity                                                 Flavor      Suitable quantity                                                 __________________________________________________________________________

Using the oligopeptide mixture set forth in Japanese Patent UnexaminedPublication No. 3-272694, there were dissolved, in 1 l of water, thecomponents shown in Table 5 for each of Examples 31 to 33, thusproducing an oligopeptide drink.

                  TABLE 5                                                         ______________________________________                                        Components to be                                                              Blended     Example 31 Example 32 Example 33                                  ______________________________________                                        Oligopeptide                                                                              25      g      50    g    100   g                                 mixture                                                                       LS55P       70      g      70    g    70    g                                 Rice oil    42      g      42    g    42    g                                 Vitamin A   11500   IU     11500 IU   11500 IU                                Vitamin B.sub.1                                                                           9.2     mg     9.2   mg   9.2   mg                                Vitamin B.sub.2                                                                           9.2     mg     9.2   mg   9.2   mg                                Vitamin B.sub.6                                                                           9.2     mg     9.2   mg   9.2   mg                                Vitamin B.sub.12                                                                          27.7    μg  27.7  μg                                                                              27.7  μg                             Vitamin C   3346.4  mg     3346.4                                                                              mg   3346.4                                                                              mg                                Vitamin D   9923.6  IU     9923.6                                                                              IU   9923.6                                                                              IU                                Vitamin E   69.31   IU     69.31 IU   69.31 IU                                Pantothenic acid                                                                          46.2    mg     46.2  mg   46.2  mg                                Niacin      92.4    mg     92.4  mg   92.4  mg                                Folic acid  1847.2  μg  1847.2                                                                              μg                                                                              1847.2                                                                              μg                             Biotin      1385.4  μg  1385.4                                                                              μg                                                                              1385.4                                                                              μg                             Vitamin K   692.7   μg  692.7 μg                                                                              692.7 μg                             Choline     1154.5  mg     1154.5                                                                              mg   1154.5                                                                              mg                                Ca          2309.0  mg     2309.0                                                                              mg   2309.0                                                                              mg                                PO.sub.4    2309.0  mg     2309.0                                                                              mg   2309.0                                                                              mg                                Mg          923.6   mg     923.6 mg   923.6 mg                                Na          3232.6  mg     3232.6                                                                              mg   3232.6                                                                              mg                                K           6003.4  mg     6003.4                                                                              mg   6003.4                                                                              mg                                Cl          4618.0  mg     4618.0                                                                              mg   4618.0                                                                              mg                                Fe          73.9    mg     73.9  mg   73.9  mg                                Zn          36.9    mg     36.9  mg   36.9  mg                                Cu          4.6     mg     4.6   mg   4.6   mg                                Mn          92.4    mg     92.4  mg   92.4  mg                                I           346.4   μg  346.4 μg                                                                              346.4 μg                             Flavor      Suitable quantity                                                 ______________________________________                                    

Examples 34 to 43 (Drink)

In each of Examples 34 to 43, a drink was prepared by mixing thecomponents shown in Table 6 and adding water to the resulting mixturesuch that the amount of the mixture was equal to 100 ml. In Table 6,"LS75P" refers to a powder preparation containing 75% by weight oflactosucrose (This definition will be also applied in the followingdescription).

                                      TABLE 6                                     __________________________________________________________________________    Example No. 34 35 36 37 38 39 40 41 42 43                                     __________________________________________________________________________    Protein Components (g)                                                        Casein      3.3                                                                              4.5                                                                              -- -- -- -- -- -- -- --                                     Sodium caseinate                                                                          -- -- 2.2                                                                              2.6                                                                              3.3                                                                              4.0                                                                              2.9                                                                              2.6                                                                              3.2                                                                              3.3                                    Calcium caseinate                                                                         -- -- 1.1                                                                              0.6                                                                              -- -- -- -- -- --                                     Casein decomposed                                                                         -- -- 0.7                                                                              2.2                                                                              -- 0.6                                                                              0.4                                                                              1.2                                                                              -- --                                     by enzyme                                                                     Soybean protein                                                                           -- -- 0.2                                                                              -- 0.5                                                                              0.2                                                                              -- -- 0.3                                                                              --                                     decomposed                                                                    by enzyme                                                                     Gelatin decomposed                                                                        2.5                                                                              3.1                                                                              2.0                                                                              -- 2.2                                                                              2.6                                                                              2.1                                                                              -- 2.0                                                                              2.1                                    by enzyme                                                                     Glucide Component (g)                                                         LS55P (g)   15 10 8  10 15 12 15 12 12 10                                     LS75P       1.5                                                                              2  -- -- 4  -- 3  -- -- 2                                      Lipid Component (g)                                                           Soybean oil 2.0                                                                              -- -- -- -- 2.4                                                                              -- -- 2.3                                                                              --                                     Rice oil    -- 2.3                                                                              -- 1.2                                                                              -- 1.0                                                                              1.0                                                                              2.0                                                                              -- --                                     Cottonseed oil                                                                            -- -- 2.2                                                                              -- 1.5                                                                              -- -- -- -- 1.7                                    Peanut oil  -- -- -- 1.0                                                                              -- -- -- -- -- --                                     Macadamia nut oil                                                                         0.2                                                                              -- -- -- 0.6                                                                              -- 0.7                                                                              -- -- --                                     Other Components                                                              Vitamins    Suitable quantity                                                 Minerals    Suitable quantity                                                 Flavor      Suitable quantity                                                 __________________________________________________________________________

Examples 44 to 50 [Drops (Chewable Tablets)]

In each of Examples 44 to 50, drops (chewable tablets) were prepared bymixing the components shown in Table 7 and subjecting each resultingmixture to a direct powder compressing method.

                  TABLE 7                                                         ______________________________________                                        (Unit: mg)                                                                    Example No.                                                                              44     45     46    47   48   49   50                              ______________________________________                                        LS75P      --     --     --    700 3330  600  350                             LS55P     1800   3600   4620   --   --   --   --                              Sugar ester                                                                              40     80     84    20   80   15    7                              Polydextrose                                                                             150    400    300   100  300  60   60                              Sucrose    100    200    200   20   200  80   20                              Vitamin C  150    320    200   20   200  --   --                              Powder of  80     150    --    --   100  20    5                              orange juice                                                                  Powder of  --     --     84    40   --   10    5                              lemon juice                                                                   L-Tartaric                                                                               --     --     --    --   460  95   50                              acid                                                                          NaHCO.sub.3                                                                              --     --     --    --   500  100  50                              K.sub.2 CO.sub.3                                                                         30     40     40    40   30    8    8                              Flavor,   Suitable quantity                                                   Sweetner                                                                      Agent                                                                         Tablet    2400   4950   5580  1000 5200 1000 5000                             Weight                                                                        ______________________________________                                    

Examples 51 to 59 (Healthful Drink Composition)

In each of Examples 51 to 59, a healthful drink composition was preparedby mixing the components shown in Table 8 and adding water to theresulting mixture such that the amount thereof was equal to 100 ml.

                                      TABLE 8                                     __________________________________________________________________________    Component  Example No.                                                        (in 100 ml)                                                                              51  52  53 54 55                                                                              56 57 58  59                                       __________________________________________________________________________    β-Carotene                                                                          3   5   10 15  1                                                                               2 30  5   3                                       (mg)                                                                          Polydextrose                                                                             5   3    5  7  4                                                                               2 10 20  20                                       (g)                                                                           Emulsifier 6   10  20 30  5                                                                               6 20 15   8                                       (mg)                                                                          Oil        100 90  80 120                                                                              50                                                                              50 200                                                                              70  60                                       (mg)                                                                          Fruit Sugar                                                                              --  15  10 -- 15                                                                              15 15  5  10                                       (g)                                                                           Organic Acid (mg)                                                             Citric acid                                                                              200 400 100                                                                              300                                                                              50                                                                              20 -- --  --                                       L-Tartaric acid                                                                          --  --  50 -- 50                                                                              10 100                                                                              200 --                                       Lactic acid                                                                              --  --  -- -- 50                                                                              10 100                                                                              --  200                                      Vitamins                                                                      L-Ascorbic acid (mg)                                                                     300 200 100                                                                              50 30                                                                              150                                                                              200                                                                              1000                                                                              50                                       Tocopherol (mg)                                                                          10  5   10 20 20                                                                              0.5                                                                              20 10   5                                       LS55P (g)  2   5   10  3  8                                                                               7  5 12  10                                       Flavor &                                                                              Suitable quantity                                                     Sweetner                                                                      __________________________________________________________________________

Examples 60 to 70 (Drink Composition)

In each of Examples 60 to 70, a healthful drink composition was preparedby mixing the components shown in Table 9 and adding water to theresulting mixture such that the amount thereof was equal to 100 ml. InTable 9, each gas volume value refers to an index representing theamount of contained carbon dioxide. Accordingly, as the numeral of gasvolume is increased, the amount of contained carbon dioxide isincreased. More specifically, the gas volume value is determined suchthat, when a solution contains gas of carbon dioxide in the same volumeas that of the solution, the gas volume value of the solution is equalto 1.

                                      TABLE 9                                     __________________________________________________________________________    Component Example No.                                                         (in 100 ml)                                                                             60 61 62  63 64 65  66 67  68 69 70                                 __________________________________________________________________________    Lactosucrose (g)                                                                        3  12 9   1  8  2   4  10  15 7  13                                 Glucide (g)                                                                   Isomerized sugar                                                                        8  -- --  7  7  8   5  --  -- 9  --                                 Sucrose   -- 1  8   3  7  5   3  --  -- -- --                                 Fructose  2  6  --  1  -- --  3  --  -- -- 4                                  Glucose   2  2  --  -- 2  --  3  --  -- 2  --                                 Buffer agent (mg)                                                             Citric acid                                                                             3  2  --  -- 8  --  -- 2   5  -- --                                 Tartaric acid                                                                           -- 2  --  2  -- --  -- --  -- 10 --                                 Malic acid                                                                              4  -- 8   -- 5  --    4.5                                                                            --  -- -- --                                 Lactic acid                                                                             8  -- --  2  -- 20  -- --  -- 10 --                                 Sodium citrate                                                                          20 30 10  -- 80 --  -- 100 55 70 --                                 Sodium tartrate                                                                         60 -- --  60 25 70  -- --  -- 30 20                                 Sodium malate                                                                           -- 80 150 -- -- 100 45 --  10 -- 50                                 Calcium lactate                                                                         -- -- --  -- 15 10  -- --  -- -- 5                                  Inorganic                                                                     Electrolyte (mg)                                                              Sodium chloride                                                                         -- -- 4   -- 1    1.5                                                                             -- --  2  -- --                                 Potassium chloride                                                                      -- 3  --  2  -- --  5  --  1  1  --                                 Magnesium chloride                                                                      2  -- 1   -- -- --  -- --  1  -- --                                 Fruit juice (%)                                                                         3  -- 1     0.5                                                                               0.1                                                                           --  -- --  -- 2    0.3                              Flavor &  Suitable quantity                                                   Sweetner                                                                      Gas volume                                                                              -- -- --  -- --   3.0                                                                               2.0                                                                              2.5                                                                               2.3                                                                              3.3                                                                              1.5                              pH          5.0                                                                              6.3                                                                              5.8                                                                               4.9                                                                              5.8                                                                              5.3                                                                               5.5                                                                              5.6                                                                               6.4                                                                              5.6                                                                              5.9                              __________________________________________________________________________

What is claimed is:
 1. A drink composition for inhibiting the formationof an intestinal putrefactive product, containing lactosucrose in anamount of 0.5 to 30 g/100 ml, a buffer solution being added to saidcomposition such that pH of said composition is adjusted in the rangefrom 4.0 to 6.5.
 2. A drink composition according to claim 1, whereinthe buffer solution comprises a weak acid having a buffer function and asalt thereof.